Chicken and kale stew with butter bean mash

• portionen: 4 servings
• gesamtzeit: 1 hour 30 minutes

Zutaten

dash oil

1 butternut squash, peeled and cut into 2cm/1in cubes

2 celery stalks, roughly chopped

1 medium onion, finely chopped

4 garlic cloves, finely chopped

1 tbsp plain flour

4 chicken thighs, boneless and skinless

400g tin green lentils, drained

800ml/1½ pint chicken stock (made with stock cubes)

2 dried bay leaves

4 sprigs fresh thyme, plus extra for garnish

1 handful finely chopped fresh parsley, plus extra for garnish

2 tsp mustard

80g/3oz kale, roughly chopped

salt and freshly ground black pepper

700g/1lb 9oz Maris Piper potatoes, peeled and cut into 2cm/1in pieces

400g tin butter beans

splash full-fat milk, if needed to loosen

olive oil, to taste

Anweisungen

Heat a little oil in a large pan and then cook the butternut squash, celery, onion and garlic for about 5 minutes, or until the onion softens.

Add the flour to the vegetables and stir. Add the chicken thighs, lentils, stock, bay leaves, fresh thyme, fresh parsley, and mustard and simmer for 1 hour. Add the kale and simmer for a further 5 minutes. Season with salt and pepper.

To make the butter bean mash, cook the potatoes in a pan of boiling water for 15–20 minutes, or until tender.

Heat the butter beans in the microwave for 1–2 minutes, or until warm, then blend the butterbeans with 1–2 tablespoons olive oil, until as smooth as possible, you may need to add a tablespoon or so of hot water to loosen.

Drain the potatoes and mash together with the butter bean mixture, adding a splash of milk if needed to loosen. Season with salt and pepper.

Serve the chicken and kale stew with the butter bean mash and garnish with more fresh thyme and parsley.